Zucchini and carrots quiche


300 grams puff pastry
3-4  zucchini
2-3 carrots
5 slices ham
1 tablespoon parmesan cheese
1 tablespoon bread crumbs
1 tablespoon cream
1 egg
2 yolks
1 small garlic clove
salt and pepper
olive oil

 Slice thinly zucchini and carrots, after wash them very well and peeled the carrots.

In a large skillet heat oil on a medium heat, add the garlic and the then the carrots. Cook for 5 minutes.

Add the zucchini and cook for 10 minutes. Take out the garlic and cook for 10 minutes more, stirring sometimes.

Beat yolks and egg, seasoning with salt and pepper. Add the cream,

Cut the ham in small pieces and pour in the eggs mix.

Take the skillet pan out of the heat and let cool for about 20 minutes.
Preheat oven to 190° C.

Line a pie plate with wax paper, place more then half of the puff pastry dough inside (rolled with rolling pin), fitting onto the edge of the pie plate. Punch the dough with a fork.

Dust all the surface with bread crumbs, fill with the zucchini and carrots mixture.
Add the eggs mix, dust with the parmesan cheese.
Bake for 35-40 minutes checking sometimes, until is golden.
Let stand for 10 minutes before cutting.

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